This stuffed milkfish or 'Rellenong Bangus' is for those who like fish but not the fishbones. It is also cooked in the oven so no oil splatters from frying and less oil.
Bangus or milkfish is notoriously known for having a lot of fish bones. They are also known to make a lot of splatters when fried. Therefore, for those who love milkfish but not all the things I mentioned above, this Rellenong Bangus recipe is the perfect one for you!
What is Rellenong Bangus?
Rellyenong (also "relyeno") Bangus is a stuffed milkfish that is normally fried to a golden crisp. It is commonly serves at special events or occasions as the process involved in making it may not be the easiest or quickest. But it is not that difficult at all.
The meat is, first, separated from the skin and removed while the fish is still raw or uncooked. This has to be done without breaking the skin of the fish. It is then seasoned and cooked with vegetables and spices. It is then stuffed back and the whole milkfish is then fried, or in this case, baked.
How to skin a whole fish?
Warning! The following images contain graphic content! Hehe! Here I am trying my best to illustrate how I removed the fish meat keeping the skin whole and intact.
- Remove scales by using a blunt knife. Remove the guts and intestines through the top opening. Remove the gills as well. Wash and pat dry with a paper towel.
- Tilt the fish head up, snapping the spine in the process. Break also the bone at the bottom near the tail.
- Insert a spatula in between the meat and skin through the opening to separate the meat from the skin. Move it up and down and around inside the skin. Don't worry the skin is tougher than you think and will not break so easily.
- If correctly done, the meat should come out when the bone is pulled out from the opening. If not just push the meat out.
Fried vs. Baked
I for one have an aversion to frying milkfish, well to anything that involves frying actually and you can understand that if you notice the big scar on my right hand on my videos. I share this scar with my mama as we were both in same kitchen accident some ancient years ago that involves frying (chicken). But the fear of oil splatters is still there.
So, since I hate frying, I baked my Rellenong Bangus instead and I think this will be how it is for me from now on. Not only was it painless it is also more practical since I do not have a frying pan that will fit the whole milkfish in
In mood for more fish recipes? Try these:
Printable Recipe
Rellenong Bangus (Stuffed Milkfish)
Ingredients
- 1 medium or big milkfish / bangus
- 1 tablespoon soy sauce
- 1 tablespoon lemon or calamansi juice
- 2 tablespoons oil
- 1 medium onion - chopped
- 2 big cloves garlic - minced
- 1 small carrots - cut into small cubes
- 1 small potato - cut into small cubes or ½ cup green peas
- 1 small green bell pepper - cut into small cubes
- ¼ cup raisins
- 2 tablespoons pickle relish
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1-2 tablespoons water (if needed)
- salt
- ¼ cup flour
- 1 egg
- 1 tablespoon oil - for brushing
Instructions
- Prepare the milkfish as indicated in the instructions above. Place the fish skin on a plate or small bowl. Add 1 tablespoon of soy sauce and lemon or calamansi juice and marinade until ready to use.
- Place fish meat in a pot or pan and add a little water. Bring it to boil and cook until the meat is done. Drain water and transfer to a plate and remove the fishbones.
- Heat oil in a pan over medium heat. Saute garlic and onions until limp and aromatic. Add carrots and potatoes and cook for 3 minutes.
- Add the fish meat, bell pepper, raisins, pickle relish, soy sauce and tomato paste. Season with salt if needed. Cook for another 3-5 minutes. Remove pan from heat. Add the flour and mix then the egg and mix again until well blended.
- Fill the marinated skin with the mixture and then place the stuffed milkfish on a baking sheet lined with aluminum foil. Brush both sides with oil and bake at 200°C/400°F for 10-15 minutes each side or until skin turns crisp and golden brown.
- You may also fry the fish instead of baking it.
Nutrition
This recipe was originally published in September 2017. Updated in July 2020 to include new photos, more tips, and a recipe video.
PipayE says
Bebs, this is a well-done video of a recipe that is labor-intensive. You made it look so easy!
Ima used to make this; now, aku naman(my turn).
Dacal salamat.
Bebs says
Are we not blessed to have forebears who were inventive and creative with food that we can now enjoy them today?! I hope a buri me ing recipe mi...
Kenmarkdizon says
Pwede po ba siya stock 5to 7 days sa freezer?
Bebs says
Sure you can.
elena says
can you add minced beef?
Bebs says
Hi Elena, minced beef is tougher than fish meat and I do not know if you have any space left after making the original filling.
Jayro says
I like how you also put the deboning steps for bangus in the recipe. Makes it easier to look a just one page for everything.
Mina says
hi bebs,
did you debone the milkfish? would love to try this.
thanks for sharing!
Bebs says
Yes, you can see how in the video.
Gwayne Hauser says
hi,
have you tried substituting trout/forelle?
Bebs says
I had forelle in Germany and I loved it. I think it should work with this recipe too.
Bolit says
Thanks for this recipe. Can I use the images here, I will sell rellenong bangus to earn some money this pandemic... Thanks in advance.
Bebs says
Hi Bolit, sorry but we do not allow our images to be used for commercial purposes especially online. You could take a photo of your own creation once you have it that way people know exactly what they are buying.
Krishna says
My second time to try your recipe and it never fails.. thanks for sharing 😊.. I’ve also tried your ensaymada recipe my kids and friends loved it
Armin says
Glad to hear that and thanks for your feedback 👍
Agus Ismail says
Hi Bebs. I like milkfish and I will try Your recipe. It look delicious. Thank you for your explanation. It is clear to me how to make ralkenong bangus.
Bebs says
Glad to be of help..
rike says
hey bebs. love your milk fish. in indonesia we also have the same kind from this filled milk fish but in the different way. my grandpa village called it sate bandeng ( milk fish satay) also filled inside the milk fish body. but love the photo. made me want to eat :D.
Bebs says
Hi Rike, interesting how some food around the world are different and similar at the same time. Thanks for the nice comment.?
Jaylord mendoza says
Can i ommit the tomato paste? Di Ba sya madaling mapanis pag may tomato paste? Thanks in answering..
Bebs says
If you will eat it within the day (or even 2) it should be fine. If not, just keep it stored in the fridge then it should be fine. Of course, you can skip the tomato paste/sauce entirely but I personally like the flavor it adds to the Relleno.